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These delightful crepes have been my family's favorite Sunday morning
tradition. They are an ideal treat made with perfect berries (blueberries, raspberries, blackberries -- or a
combination). Why?
Because it works just as beautifully with frozen, unsweetened berries
as it does with fresh. So let it become your family's favorite Sunday
morning tradition -- year-round!

Ricotta-Berry Crepes taste best made with whole milk ricotta, but will
work with the low-fat variety as well.

Cook as many crepes as you need, then store the remaining batter in an
airtight container in the refrigerator, to use again. Stir from the
bottom before using. It should keep up 3 to 4 days.

You can call it a side dish if you like, but that would require accumulating enough to serve, before you taste it away. Good luck!

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If using frozen berries, defrost and drain them first. Save the
beautiful, delicious "defrosting juices" to spoon onto the serving
plate.

RICOTTA-BERRY CREPES

4 large eggs

1/3 cup ricotta cheese

1 cup milk

1 teaspoon vanilla

1/8 teaspoon almond extract

2 tablespoons sugar (optional)

2/3 cup unbleached all-purpose flour

1/4 teaspoon salt (rounded measure)

Nonstick spray for the pan

A little unsalted butter for the pan

Berries for filling -- 2 tablespoons per crepe

Optional Toppings

Powdered sugar

Maple syrup

Yogurt

Combine the eggs, ricotta, milk, vanilla, almond extract, sugar, flour
and salt in a blender, and process until smooth. Let it rest at least
15 minutes (and up to an hour or longer). If your kitchen is warm, and
you plan to let it rest for longer than an hour, store it in a tightly
covered container in the refrigerator.

Place an 8-inch nonstick crepe or omelet pan over medium heat. After a
minute or two, spray it lightly with nonstick spray, and melt in a
little butter. When the cooking surface is hot enough to sizzle a
breadcrumb, use a 1/3-cup measure with a handle to scoop batter into
the hot pan. Wait a few seconds, then slowly tilt the pan in all
directions until the bottom surface is coated and the batter climbs a
little ways up the sides. (Most simply put, swirl the batter around
the edges until it stops.) If there appears to be too much batter in
the pan, pour some off (back into the mother batter).

Cook over medium heat until the top surface is dry, and the edges
release easily with the tip of a paring knife. This will happen
quickly. Place a tablespoon or two of berries directly in the center
of each crepe while still in the pan, and fold in quarters over the
berries while still in the pan. Transfer to a plate.

Proceed to cook the rest of the batter in this manner -- or save some
to cook another time, stirring from the bottom of the bowl each time
you go to scoop it. (It settles fast!) If you keep the heat constant,
you probably won't need to add any more nonstick spray or butter.
Serve each crepe fresh off the skillet, or keep them warm for up to 15
minutes in a 200 F oven, and then serve, with topping(s) of your
choice.

Yield: 8 to 10 crepes (2 per serving)

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